Happy St. Patrick's day. New Orleans has a large Irish contingent. I thought I would share an Irish dish with a Cajun twist.
1 pound sweet potatoes
1/4 pound andouille sausage, casings removed
3/4 pound ground beef
1/4 pound ground pork
2 1/2 tablespoons butter. divided
1/2 cup plus 1/3 cup finely chopped onion, divided
1/3 cup findly chopped celery
1/4 cup finely chopped green bell pepper
1 1/2 tablespoons Creole seasoning, divided
1/2 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 teaspppon hot sauce
3/4 cup finely chopped carrot
1 teaspoon salt
1 teaspoon ground black pepper
2 (8-ounce) packages frozen pastry shells, thawed
Preheat oven to 400℉.
On a rimmed baking sheet, place sweet potatoes. Bake unti softened, abut 1 hour. Remve from oven. Increase oven temperature tp broil.
In the work bowl of a food processor, place andouille sausage; pulse unti finly ground. In a large bowl, combine sausage, beeef and Pork.
Heat a large Dutch oven over medium heat. Add sausage mixture; cook, stirring and breaking up meat with a wooden spoon, until browned. Removemeat susing a slotted spoon, and place in a large bowl. Reserve drippings in a small bowl.
Add 1 tablespoon butter to Dutch oven, and melt over medium-high heat. Add 1/3 cup onion, celery, bell pepper, 1 tablespoon Creole seasoning. Worcestershire sauce, garlic, and hot suace; cook, stirring and scraping bottom of pan with a wooden spoon, until vegetables are tender, about 5 minutes. Remove onion muixture, and place in a medium bowl.
To Dutch oven, add reserved drippings, carrot, salt, pepper, remaining 1/2 cup onion, and remaining 1/2 tablespoon Creole seasoning; cook over medium heat, stirring frequently, until carrot is tender. Transfer to bowl with onion mixture.
Scoop out sweet potato flesh into a large bowl. Add remaining 1 1/2 tablespoons butter and salt and pepper to taste. With potato masher, mash until smooth. Transfer to a piping bag.
Arrange pastry shells on rimmed baking sheets. To each shell, add 1 heaping tablespoon beef mixture and 1 tablespoon onion mixture. Pipe mashed potatoes on top, smoothing with a spatula.
Broil until crust is browned, 1 to 2 minutes. Let cool slightly.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
Σχόλια